Slow Cooker Beef

Love the weather for slow cooker recipes. They always taste great, and like you’ve put hours into it – when the slow cooker does all the work. I love the versatility of this cooking method too – you can change up the ingredients and quantities to suit what you have and it all comes together. They work best with the cheaper cuts of meat that can really shine with developed flavours and melt in the mouth textures from low, slow cooking. While we change the ingredients, a consistent feature of our slow cooks is our home made grass fed stock – the nourishment and flavour is something you can’t replicate with a store bought stock – and I’m sure the family look better after they’ve eaten a meal using it.

 

Slow Cooker Beef

 

Ingredients:

1 onion, chopped

2 sticks celery, chopped

1 large carrot, chopped

1/2 kohlrabi, chopped

2 large or 4 small radishes, chopped

2 cloves garlic, smashed

1 large zucchini, chopped

1/4 small cauliflower, finely chopped

800g-1.2kg beef. Cheaper cuts work best. I’ve used gravy beef today.

1L beef stock. We used a home made grass fed beef stock.

mixed herbs as preferred

salt and pepper to season

 

Method:

Place all the chopped vegetables in your slow cooker with 2 tablespoons of olive oil and set to high. Add your salt and pepper, and any herbs you’d like to include in the dish.

Place the meat in a bag with a handful of gluten free plain flour and rub to coat the meat. With a little oil in the pan, fry the meat on a high heat to seal on the outside. Place the meat directly into the slow cooker on top of the vegetables.

Add the beef stock to the slow cooker by either pouring it in, or in our case, plonking the frozen beef stock on top. Seal with the lid, cover with a tea towel.

 

Cook on high for 4-5 hours, or

on low for 8-10 hours, or

on high for an hour and turn to low for the remaining 6 hours.

This gives you ultimate flexibility depending on what you are up to through the day.

 

Done. Serve with sweet potato mash or rice and enjoy.

The image above is leftovers for lunch the next day because I forgot to take a picture! As good, if not better, the next day…

 

BTW,

This particular recipe gives a thin sauce you can thicken by adding a small amount of gluten free flour. To make this super simple, I would coat the meat in the flour and brown the outside in a pan before placing in the slow cooker.

 

 

 

 

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